This is what I did with most of Kevin’s crab.
Crab with Chiles and Coconut Milk
6-8 mild green chile peppers (I used a mix of Anaheim and poblano)
1 T. vegetable oil
2 large shallots, finely chopped
2 cups crab stock or clam juice
2 cups chicken stock
2/3 can coconut milk
1 pound crab meat
½ cup chopped cilantro
1. Roast, peel, and roughly chop the peppers. (See NOTE, below)
2. Heat the oil in a medium skillet over low heat. Add the shallots and cook, stirring occasionally, until they’re wilted and begin to brown, about 10-15 minutes.
3. Turn the heat up to medium and add the clam juice and chicken stock. Cook until the liquids have almost completely evaporated. Time varies for this; it generally takes about 20 minutes.
4. Add the coconut milk and crab meat and cook just until everything is heated through. Add the cilantro, and serve over rice.
NOTE: Instructions for roasting peppers abound. There are some decent ones here. Basically, all you’re doing is cooking them over (or under) and open flame so the skins blacken, and then peeling the skins off. Whatever you do, don’t run them under water to remove the skins! A few little black bits are just fine.